Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 72 pounds Potatoes russet, peeled, cubed
- 8 gals H2O
- 1 1/3 cups salt
- 4 pounds Onions, chopped
- 5 cups shortening, vegetable
- 1/4 cup salt
- 1 1/4 teaspoons black pepper
- 2 2/3 cups vinegar, white
- 10 pounds celery, chopped
- 6 dozens eggs, cooked hard peeled, chopped
- 6 cups pimiento,diced
- 2 gals mayonnaise
- 1 cup parsley, chopped
- 1/2 cup paprika
Direcciones
- Cover potatoes with water; bring to a boil; add salt; cover. Cook until tender.
- Drain well. Cool slightly.
- Combine onions, salad oil or olive oil, salt, pepper, and vinegar.
- Add to potatoes. Cover; refrigerate 1 hour.
- Combine celery, eggs, pimientos, and Salad Dressing; add to potato mixture.
- Mix lightly but thoroughly to coat potatoes with Salad Dressing mixture.
- Garnish with parsley and paprika.
- Cover; refrigerate until ready to serve.
- CCP: Hold for service at 41 F. or lower.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 400 servings | |
| Calories 242 | |
| Calories from Fat 168 | 69% |
| Total Fat 18.99g | 24% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.86g | |
| Cholesterol 35mg | 12% |
| Sodium 595mg | 25% |
| Potassium 395mg | 11% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.02g | 1% |
| Protein 3.35g | 5% |
